Apple with Raisins Pie Recipe

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Recipes.net Team Published: March 19, 2020 Modified: September 16, 2020
Apple with Raisins Pie Recipe

With raisins, cinnamon, and nutmeg, this is the perfect apple pie. The raisins add another layer of sweetness and acidity to balance out the sweet apples while complementing the spices nicely too.

How To Make Apple with Raisins Pie

For Crust:

  • 1 3/4 cup flour
  • 1/4 tsp baking powder
  • 4 tbsp shortening 
  • 1/2 stick butter (at room temp)
  • Cold water (as needed)

For Filling:

  • 1 lb Rome apples (peeled, cored and sliced)
  • 8 oz dessert apples (such as Granny Smith, peeled, cored and sliced)
  • 1/4 tsp ground cinnamon
  • 1/2 cup raisins
  • 1/4 tsp ground nutmeg
  • 1/4 cup brown sugar

For Glaze:

  • 1 egg (small, separated)
  • 6 granulated brown sugar cubes (crushed, or regular brown sugar)
  1. Make the pastry by sifting the flour into a large mixing bowl and rubbing the shortening and butter into it lightly with your fingertips. Lift your fingers up as you rub and let it fall back into the bowl to give it a good airing.

  2. When the mixture reaches the crumb stage, sprinkle in enough cold water to bring it together to a smooth dough that leaves the bowl absolutely clean.

  3. Give it a light knead to fully bring it together, then place the pastry in a plastic bag in the fridge to rest for 30 minutes.

  4. Prepare the filling, mixing all the ingredients together in a large bowl. Preheat the oven to 400 degrees.

  5. Roll the pastry out on a flat surface to a round of about 14 inches in diameter. As you roll it, give it quarter-turns so that it ends up as round as possible. Don't worry too much about ragged edges.

  6. Carefully roll the pastry around the rolling pin and transfer it to the center of a lightly greased baking sheet.

  7. To prevent the pastry from getting soggy due to the apple juice, paint it with the egg yolk over roughly a 10-inch inner circle to form a kind of waterproof coating.

  8. Pile the prepared fruit mixture in the center of the pastry, then carefully turn in the edges of the pastry. If the pastry breaks, just patch it back again; it's meant to look a little ragged and homemade.

  9. Brush the pastry surface all around with the egg white, then sprinkle the crushed sugar cubes over the pastry.

  10. Pop the pie on the highest rack of the oven and bake for approximately 35 minutes or until the crust turns golden brown.

  11. Remove from the oven and serve warm with crème fraiche or ice cream.

How To Make Apple with Raisins Pie

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Prep: 1 hr
Cook: 35 mins
Total: 1 hr 35 mins
Serves:
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Ingredients

For Crust:

  • 1 3/4 cup flour
  • 1/4 tsp baking powder
  • 4 tbsp shortening 
  • 1/2 stick butter, at room temp
  • Cold water, as needed

For Filling:

  • 1 lb Rome apples, peeled, cored and sliced
  • 8 oz dessert apples , such as Granny Smith, peeled, cored and sliced
  • 1/4 tsp ground cinnamon
  • 1/2 cup raisins
  • 1/4 tsp ground nutmeg
  • 1/4 cup brown sugar

For Glaze:

  • 1 egg, small, separated
  • 6 granulated brown sugar cubes, crushed, or regular brown sugar

Instructions

  1. Make the pastry by sifting the flour into a large mixing bowl and rubbing the shortening and butter into it lightly with your fingertips. Lift your fingers up as you rub and let it fall back into the bowl to give it a good airing.

  2. When the mixture reaches the crumb stage, sprinkle in enough cold water to bring it together to a smooth dough that leaves the bowl absolutely clean.

  3. Give it a light knead to fully bring it together, then place the pastry in a plastic bag in the fridge to rest for 30 minutes.

  4. Prepare the filling, mixing all the ingredients together in a large bowl. Preheat the oven to 400 degrees.

  5. Roll the pastry out on a flat surface to a round of about 14 inches in diameter. As you roll it, give it quarter-turns so that it ends up as round as possible. Don't worry too much about ragged edges.

  6. Carefully roll the pastry around the rolling pin and transfer it to the center of a lightly greased baking sheet.

  7. To prevent the pastry from getting soggy due to the apple juice, paint it with the egg yolk over roughly a 10-inch inner circle to form a kind of waterproof coating.

  8. Pile the prepared fruit mixture in the center of the pastry, then carefully turn in the edges of the pastry. If the pastry breaks, just patch it back again; it's meant to look a little ragged and homemade.

  9. Brush the pastry surface all around with the egg white, then sprinkle the crushed sugar cubes over the pastry.

  10. Pop the pie on the highest rack of the oven and bake for approximately 35 minutes or until the crust turns golden brown.

  11. Remove from the oven and serve warm with crème fraiche or ice cream.

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